How To Make Ga Kenkey

corn dough

🥗Healthier: whole grain flour

💰Cheaper: maize flour

Whole grain flour adds fiber and nutrients.

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based protein alternative.

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier with beneficial fats.

Measure 1.75 quarts of corn dough into a bowl.

Add a little cold water and some hot water to the corn dough.

Cook the mixture on the stovetop, stirring until it thickens and is well salted.

Scoop the cooked mixture (banku) into a bowl.

Measure out more corn dough to mix with the banku.

Mix the raw corn dough with the cooked banku using hands for better texture.

Prepare the corn husks by separating them and cleaning them.

Form uniform balls from the dough mixture and set them aside.

Wrap each ball in a corn husk, ensuring they do not overlap.

Twist the ends of the husk tightly and tuck them in to seal.

Use leftover dough to patch the ends of the husk to prevent water from entering.

Line the bottom of a cooking pot with more corn husk to protect the kenkey from burning.

Arrange the kenkey balls upright in the pot, ensuring they are tightly packed.

Add a little more salt on top of the arranged kenkey.

Pour boiling water into the pot until it reaches about three-quarters of the way up the kenkey.

Cover the pot with more corn husk and a kitchen towel to retain moisture.

Boil the kenkey for about 45 minutes, checking occasionally to ensure the water does not dry out.

Cooking Techniques

Equipment Needed

Spice Level: